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《Journal of Heilongjiang August First Land Reclamation University》 2009-02
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Study on Extraction Technology of Polysaccharides from Sea-buckthorn

Yang Hongzhi1,Zhong Yuncui1,Yan Fulin2,Sun Weijie1(1.College of Foodstuff,Heilongjiang August First Land Reclamation University,Daqing 163319;2.Daqing Longheda Food Co.,Ltd)  
By orthogonal experiment,extraction of polysaccharides from pomace of Sea-buckthorn with methods of hot water extraction process,microwave assistance extraction,ultrasonic wave processed method,enzyme processed method and enzyme processed method-ultrasonic wave coordination extraction method were studied.The content of polysaccharides from pomace of Sea-buckthorn with five methods extraction respectively to be:102.36 mg·g-1,19.04 mg·g-1,88.09 mg·g-1,65.91 mg·g-1,81.5 mg·g-1.The results showed that five methods extraction effect was:hot water extraction process ultrasonic wave processed method enzyme processed method-ultrasonic wave coordination extraction method enzyme processed method microwave assistance extraction,integrated factors as time,cost,it is good effect to use the ultrasonic wave processed method extraction polysaccharides from pomace of Sea-buckthorn,and the best conditions technology are:temperature 60 ℃,material Pwater1:50(g:mL),time 20 min,by vadidated the content is 88.09 mg·g-1.
【Fund】: 黑龙江省大庆市高新区创新基金研发项目“沙棘果酒酿造及功能成分提取关键技术研究”资助项目(DQGX07YF011)
【CateGory Index】: S793.6
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